Braised Bell Peppers

Serve these peppers as a side dish, or use them in other recipes. Although the aniseed is optional, it adds a subtle sweetness to the peppers. For a more robust flavor, try using 2 1/2 teaspoons of finely chopped fresh rosemary in place of the anise, and omit the basil.

Ingredients

Olive oil-flavored cooking spray

4 cups red bell pepper strips (about 1 1/4 pounds)

4 cups yellow bell pepper strips (about 1 1/4 pounds)

2 1/2 cups vertically sliced onion

1/2 teaspoon salt

1/4 teaspoon aniseed, crushed (optional)

2 garlic cloves, minced

2 cups water

2 tablespoons tomato paste

1 tablespoon chopped fresh basil

1 tablespoon red wine vinegar

1/4 teaspoon black pepper

Nutritional Information

Calories 45

Caloriesfromfat 12%

Fat 0.6g

Satfat 0.1g

Monofat 0.1g

Polyfat 0.3g

Protein 1.5g

Carbohydrate 9.6g

Fiber 2.5g

Cholesterol 0.0mg

Iron 1.5mg

Sodium 153mg

Calcium 17mg

Calories 45

Caloriesfromfat 12%

Fat 0.6g

Satfat 0.1g

Monofat 0.1g

Polyfat 0.3g

Protein 1.5g

Carbohydrate 9.6g

Fiber 2.5g

Cholesterol 0.0mg

Iron 1.5mg

Sodium 153mg

Calcium 17mg

How to Make It

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the bell peppers, onion, salt, aniseed, and garlic; sauté 15 minutes, stirring occasionally. Stir in the water and tomato paste. Bring mixture to a boil; reduce heat, and simmer 30 minutes or until bell peppers are soft. Stir in basil, vinegar, and black pepper.